Poached Salmon I

SUBMITTED BY: Syd

Marinated in a paste of fresh dill, garlic, and olive oil, this baked salmon is wonderfully simple to prepare AND great eating.

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
2 Hrs 35 Min

Ingredients

• 2 (1.5 pound) salmon fillets
• 1 head garlic, peeled
• 1 ounce fresh dill, chopped
• 1/2 cup olive oil
• 1 teaspoon salt and pepper to taste

Directions

1. In a food processor, process garlic to a rough mince, add dill and olive oil and pulse a few times to combine.
2. Lay fish fillets in a baking dish, skin side down. Rub garlic mixture over fish. Refrigerate for 2 hours.
3. Preheat oven to 375 degrees F (190 degrees F).
4. Bake in preheated oven for 15 minutes. Do not overcook.

By: Esmee

“This is a wonderful way to prepare fresh salmon fillets in the oven. Be sure to make extra, your family will be begging for more!”

Prep Time:
20 Min

Cook Time:
15 Min

Ready In:
35 Min

Ingredients

Original Recipe Yield 4 servings

• 1/4 cup butter, melted
• 3 tablespoons Dijon mustard
• 1 1/2 tablespoons honey
• 1/4 cup dry bread crumbs
• 1/4 cup finely chopped pecans
• 4 teaspoons chopped fresh parsley
• 4 (4 ounce) fillets salmon
• salt and pepper to taste
• 1 lemon, for garnish

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, stir together butter, mustard, and honey. Set aside. In another bowl, mix together bread crumbs, pecans, and parsley.
3. Brush each salmon fillet lightly with honey mustard mixture, and sprinkle the tops of the fillets with the bread crumb mixture.
4. Bake salmon 12 to 15 minutes in the preheated oven, or until it flakes easily with a fork. Season with salt and pepper, and garnish with a wedge of lemon.

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
30 Min

Ingredients

• 4 salmon fillets
• salt and pepper to taste
• 1 tablespoon onion powder
• 1 teaspoon crushed red pepper flakes
• 1/4 cup olive oil
• 1/4 cup fresh lemon juice
• 4 cloves garlic, minced
• 3 tablespoons white balsamic vinegar
• 2 tablespoons white sugar
• 2 tablespoons chopped green onions
• 2 tablespoons chopped cilantro

Directions

1. Season fillets with salt and pepper, onion powder, and red pepper flakes. Set aside in a baking dish.
2. In a medium bowl, mix together olive oil, lemon juice, garlic, balsamic vinegar, sugar, green onions, and cilantro. Pour marinade over salmon; cover, and refrigerate overnight, or at least 6 hours.
3. Preheat oven to 450 degrees F (230 degrees C).
4. Arrange salmon on a broiling sheet. Place in a preheated oven, and bake for 5 minutes. Increase heat to 500 degrees F (260 degrees C), turn fillets, and broil 5 minutes more.

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Ingredients

• 1 lemon, thinly sliced
• 4 sprigs fresh rosemary
• 2 salmon fillets, bones and skin removed
• coarse salt to taste
• 1 tablespoon olive oil, or as needed

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Arrange half the lemon slices in a single layer in a baking dish. Layer with 2 sprigs rosemary, and top with salmon fillets. Sprinkle salmon with salt, layer with remaining rosemary sprigs, and top with remaining lemon slices. Drizzle with olive oil.
3. Bake 20 minutes in the preheated oven, or until fish is easily flaked with a fork.

Prep Time:
15 Min

Cook Time:
15 Min

Ready In:
8 Hrs 30 Min

Ingredients

• 1/4 cup brown sugar
• 1/2 cup hot water
• 1/2 cup Shiraz wine
• 1/2 cup soy sauce
• 1/3 cup olive oil
• 3 cloves garlic, minced
• 1/3 teaspoon lemon pepper
• 2 pounds salmon fillets
• 1 tablespoon cornstarch
• 2 tablespoons cold water

Directions

1. In a bowl, mix the brown sugar in the hot water until dissolved. Pour into a large resealable plastic bag, and mix in wine, soy sauce, olive oil, garlic, and lemon pepper. Place salmon in the bag, seal, and marinate 8 hours or overnight in the refrigerator.
2. Preheat a grill for high heat.
3. Lightly oil the grill grate. Reserving marinade, place salmon on the grill, and cook 5 to 8 minutes on each side, or until easily flaked with a fork.
4. Transfer reserved marinade to a pot. Dissolve the cornstarch in cold water. Bring the marinade to a boil, and stir in cornstarch mixture to thicken. Serve over the salmon or on the side as a dipping sauce.

Prep Time:
10 Min

Cook Time:
17 Min

Ready In:
27 Min

Original Recipe Yield 16 servings

Ingredients

• 1 cup brown sugar
• 1/2 cup honey
• 1 dash liquid smoke flavoring
• 1/2 cup apple cider vinegar
• 1 (4 pound) whole salmon fillet

Directions

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Ingredients

• 3 (12 inch) untreated cedar planks
• 1/3 cup vegetable oil
• 1 1/2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 1/3 cup soy sauce
• 1/4 cup chopped green onions
• 1 tablespoon grated fresh ginger root
• 1 teaspoon minced garlic
• 2 (2 pound) salmon fillets, skin removed

Directions

1. Soak the cedar planks for at least 1 hour in warm water. Soak longer if you have time.
2. In a shallow dish, stir together the vegetable oil, rice vinegar, sesame oil, soy sauce, green onions, ginger, and garlic. Place the salmon fillets in the marinade and turn to coat. Cover and marinate for at least 15 minutes, or up to one hour.
3. Preheat an outdoor grill for medium heat. Place the planks on the grate. The boards are ready when they start to smoke and crackle just a little.
4. Place the salmon fillets onto the planks and discard the marinade. Cover, and grill for about 20 minutes. Fish is done when you can flake it with a fork. It will continue to cook after you remove it from the grill.

Prep Time:
15 Min

Cook Time:
35 Min

Ready In:
50 Min

Ingredients

• 1 (4 pound) whole trout, cleaned
• salt and pepper to taste
• 1 (28 ounce) can diced tomatoes
• 2 tablespoons olive oil
• 2 tablespoons chopped fresh parsley
• 1 clove garlic, minced
• 1/2 cup white wine
• 1 lemon, cut into wedges
• 4 sprigs fresh parsley

Directions

1. Preheat oven to 400 degrees F (205 degrees C). Lightly oil a 9×13 inch baking dish. Season the trout inside and out with salt and pepper to taste, and place in baking dish.
2. In a large bowl, combine tomatoes, olive oil, 2 tablespoons chopped parsley, and minced garlic. Spread evenly over the fish.
3. Bake for 35 minutes, or until fish flakes easily. Baste during baking with wine. Serve garnished with lemon wedges and parsley sprigs.

Grilled Montana Trout

Directions

1. Place each trout onto a square of aluminum foil. Open them up so that the flesh is facing upwards. On one side of each fish, season with salt and pepper, half of the garlic, half of the chopped rosemary and half of the parsley. Top each fish with thin slices of butter, 3 rosemary sprigs and a few slices of lemon. Squeeze one of the remaining lemon slices over each fish. Enclose the seasoning inside each fish and wrap securely with the sheet of aluminum foil. Wrap each fish in an additional piece of aluminum foil.
2. Place fish in the coals of a campfire or on a grill over a flame and cook for about 7 minutes on each side. If you can easily stick a fork into the fish, it is done. Cooking time will vary depending on the size of your fish and the fire. Allow to cool for a few minutes before opening to serve.

Prep Time:
10 Min

Cook Time:
20 Min

Ready In:
30 Min

Ingredients

• 4 cups all-purpose flour
• 2 tablespoons lemon pepper
• 1 1/2 tablespoons salt
• 1/2 teaspoon dried thyme
• 1/2 teaspoon cayenne pepper
• 1 teaspoon onion powder
• 1/4 cup grated lemon zest, divided
• 4 (6 ounce) fillets rainbow trout
• 1 lemon
• 1/2 cup lemon juice
• 1/2 cup extra-virgin olive oil

Directions

1. In a large bowl, stir together the flour, lemon pepper, salt, thyme, cayenne and half of the lemon zest. Combine the lemon juice and remaining lemon zest in a shallow dish and soak fish fillets for about 1 minute.
2. Heat oil in a large skillet over medium heat. Dip the trout fillets in the flour mixture so that both sides are coated. Shake off the excess and place fillets in the hot oil. Cook for 3 to 4 minutes on each side, until golden brown and fish can be flaked with a fork. Discard the leftover lemon juice.
3. Remove from the skillet and drain on paper towels briefly before serving. Garnish each serving with a wedge of lemon.

Prep Time:
15 Min

Cook Time:
20 Min

Ready In:
35 Min

Original Recipe Yield 2 trout

Ingredients

• 2 trout, cleaned and head removed
• 1/4 cup dry white wine
• 2 tablespoons butter, melted
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Directions

1. Preheat a grill for medium-high heat.
2. On a flat surface, lay out two sheets of aluminum foil about 18 inches long so that they overlap to make one long wide sheet. Rinse the trout and pat dry. Lay the fish in the center of the foil about 2 inches apart. Sprinkle with white wine, melted butter and lemon juice. Season with parsley, salt and pepper. Fold the foil up loosely around the fish and crimp the seams to seal.
3. Place the packet on the grill and cook for 15 to 20 minutes, or until fish is cooked through.

Prep Time:
4 Min

Cook Time:
5 Min

Ready In:
9 Min

Ingredients

• 1 cup beer, or as needed
• 1 (7 ounce) container shake and pour buttermilk pancake mix
• 2 pounds trout fillets
• 1/2 cup oil for frying

Directions

1. Heat oil in a large skillet over medium heat.
2. Pour beer into the pancake mix container in place of the water it calls for. Make the batter as thick or thin as you prefer. Close the lid, give it a few shakes, and boom it’s done.
3. Dip fish into the batter using a pair of tongs, or if you want to dirty a dish, pour the batter in a bowl first. If you cut your fish into smaller pieces, you can toss them into the container, close the lid and shake it a couple of times, then carefully remove the coated pieces.
4. Remove the fish from the batter using tongs, and place into the hot oil. Fry the fish until golden brown on both sides, 3 to 4 minutes per side.

Prep Time:
15 Min

Cook Time:
25 Min

Ready In:
40 Min

Original Recipe Yield 1 serving

Ingredients

• 1 whole (10 ounce) trout, cleaned, head and tail removed
• 1 clove garlic, minced
• 1/4 yellow onion, chopped
• 1/2 lemon, juiced
• 1/2 jalapeno pepper, seeded and diced
• 1 teaspoon butter
• 1/2 teaspoon garlic salt
• salt and pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. Fill the cavity of the trout with the garlic, onion, and lemon juice. Rub trout with butter, and place on a large piece of foil. Season with garlic salt, salt, and pepper. Place the jalapeno on top of the trout. Seal trout in the foil.
3. Bake trout 25 minutes in the preheated oven, or until easily flaked with a fork.

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